Creamy vegetable kedgeree


300g essential Waitrose Basmati Rice
4 Waitrose Free Range Medium Eggs
1 tbsp essential Waitrose Vegetable Oil
1 essential Waitrose Onion, chopped
1 essential Waitrose Courgette, diced
1 essential Waitrose Red Pepper, diced
½ x 200g jar Cooks’ Ingredients Tikka Curry Paste
100g frozen essential Waitrose Garden Peas, Defrosted
300ml tub essential Waitrose Half Fat British Crème Fraîche


1. Cook the rice in boiling water for 10-12 minutes, then drain. Soft boil the eggs for 4 minutes, leave to cool then peel.

2. Meanwhile, heat the oil in a large frying pan and fry the onion, courgette and pepper for 4-5 minutes. Add the tikka paste and peas and cook for 1 minute.

3. Stir in the rice and crème fraîche and heat through.

4. Cut the eggs into quarters and place on top of the kedgeree and serve.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2589.896kJ
Fat 27g
Saturated Fat 5.3g
Carbohydrate 75.7g
Sugars 10.4g
Salt 0.8g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Wed Apr 18 09:21:00 BST 2012.